Ingredients

1 package gluten-free brown rice pasta, penne or rotini work best
4-5 cups fresh baby spinach
1 large sweet potato, peeled and diced into ½” cubes
1 red bell pepper, finely diced
3 stalks celery, finely diced
2 medium carrots, grated
½ medium red onion, minced

Vegan Ranch Dressing:

½ cup Veganaise
1 T. lemon juice
1 T. nutritional yeast
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. dried dill, or 1 T. fresh chopped dill
2 tsp. dried chives, or 1 T. fresh chopped chives
Sea salt and fresh ground black pepper to taste

Spinach Pasta Salad

Published on July 9, 2014 | By Hallelujah Diet |

1 Comment

Serves 4-6
Intermediate
5 Likes

This pasta salad is a dish that we serve quit often at the Health Retreat, and is both a crowd and staff favorite.

The creamy ranch dressing provides a delectable flavor and richness, while the chopped raw veggies and gluten-free rice pasta keep this salad light and fresh. It’s a fantastic addition to a picnic as a side dish, or the main star. Serves 4-6 This recipe is gluten free

Follow instructions on pasta package, and boil until cooked.
Steam cubed sweet potato until cooked through.
In a large mixing bowl, combine cooked pasta and sweet potato with the chopped raw veggies, and pour in the ranch dressing.
Stir in baby spinach, and taste for seasoning.
Re-season with salt, pepper, and/or lemon juice if necessary, and serve.

Abby

October 27, 2017

This was delicious. When I make this again, I will only use half of the pasta. It’s way to much in my opinion. Very filling! The raw veggies give the salad a nice crunch. I adore the dressing. I could eat it with a spoon. You should give it a try. It’s quick and easy. About half hour to make.